These Millennial Pink Cupcakes are the perfect treat to go with any occasion. From bake sales to holiday spreads, these moist tender cupcakes are frosted with a fluffy vanilla buttercream!
It was National Vanilla Cupcake Day yesterday; I just had to make something to commemorate the day!
Now you may think—there are enough vanilla cupcakes in the universe. Stop. Bake. Try these cupcakes. These Millennial Pink Cupcakes have butter for flavor and a tiny bit of oil for long standing moistness. Adding the food gel while creaming the fat and sugar evening distributes the color without forming gluten in the flour. I applied the frosting in a chunky-rustic fashion, giving it a homey look.
Millennial pink suits these classic flavors and textures of these cupcakes. Millennial pink is the neutral but classic shade of the pink family. Vanilla is the long standing flavor, you won’t find a bakery that doesn’t have a classic vanilla cupcake.
Fuse a new classic color with an old classic flavor with the Millennial Pink Cupcakes!
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ⅓ cup full-fat sour cream
- ⅓ cup whole milk
- 1 ½ teaspoons vanilla extract
- ½ cup (1 stick, 4 ounces) unsalted butter, softened
- 2 teaspoons vegetable oil
- 1 cup granulated sugar
- mauve and rose pink food gel
- 1 large egg
- 2 large egg whites
- 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
- ¼ teaspoon fine salt
- 3 cups powdered sugar
- 5 teaspoons whole milk
- 2 teaspoons vanilla extract
- mauve and rose petal pink food gel
- Preheat oven to 325 degrees F and line a 12-cup cupcake pan with liners, set aside.
- In a large bowl whisk together flour, baking powder, baking soda, and salt. In another bowl combine sour cream, milk, and vanilla. Fit stand mixer with paddle attachment and cream butter, oil, sugar, and food gel on medium-high until pale and fluffy, about 2 to 3 minutes. Lower speed,add eggs, one at a time, beating to combine after each addition. Scrape sides and bottom of bowl down. With mixer on low, add flour mixture in three additions and milk mixture in two additions, beginning and ending with the flour mixture, beating each portion until it is just combined. Give batter a few stirs with a spatula to ensure the sides and bottom are incorporated.
- Fill each cupcake liner ¾ of the way full. Bake until the tops look formed and a toothpick inserted comes out clean with a few moist, not wet crumbs, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
- Beat butter in a stand mixer fitted with a paddle attachment until light and fluffy. Scrape bowl and paddle, gradually add powdered sugar followed by salt, milk, vanilla, and food gel. Raise speed to medium-high, beating until smooth and fluffy, about 1 minute.